Get Pregnant Naturally

".....Utilizing Traditional Chinese Medicine in Tonifying Energy flow to the Reproductive System Channels In Men and Women for Natural Conception, including Couple Who were diagnosed with Unexplained causes of Infertility...." Chantel M.

Wednesday, May 30, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study to examine the attitudes and beliefs of soy foods consumers (SCs) versus nonconsumers (NCs) by Schyver T, Smith C., posted in US National Library of Medicine National Institutes of Health, researchers found that barriers to soyconsumption included soy's image, a lack of familiarity with how to prepare soy foods, and a perception that soy foods were an inadequate flavor substitute for animal-based products. SCs' conversion to regular consumption was initiated by food intolerances, an increased interest in health, or an adoption of a vegetarian or natural foods lifestyle and was sustained because they enjoyed the flavor. Many participants did not know why soy
was considered healthful, whereas others identified it as "heart
healthy," a source of protein, and good for women's health. Some SCs had
become concerned regarding the controversy surrounding breast cancer
and soyconsumption.

Tuesday, May 29, 2012

Permanent weight loss is easier with healthy vegetarian meals.
Why? A plant based diet plan is low calorie and fills you up with high
fiber foods. And fresh fruits, vegetables, legumes, and whole grains
contain more anti-oxidants than meat, dairy, and eggs.
Eating the
most nutritious foods means quick weight loss without hunger. Not ready
to go full time vegetarian? Studies show that eating a few meatless
meals every week can lower the risk of heart disease and may even
prolong life.
So how can you adapt your favorite recipes to omit
the meat? Here are 5 ways to cut the meat and increase the health
benefits of your meals:
1. Stir-frys are healthy, quick, and
satisfying. Substitute firm tofu, tempeh, nuts, and sesame seeds in
place of chicken, beef, and seafood. Use a variety of colorful
vegetables like pea pods, red bell peppers, zucchini, broccoli, and
carrots for a super-charged meal. Serve with brown rice instead of white
rice for a hearty, nutty taste and more fiber.
2. Substitute
cooked legumes like beans and lentils for the meat in casseroles, stews,
soups, and chili. Try red kidney beans in chili or stew, lentils in
spaghetti sauce or stuffed cabbage rolls, and refried beans in burritos,
tacos, and enchiladas. Black beans and rice make a filling main dish.
Spice them up with some fresh salsa, and add avocado for healthy fats.
3.
Skip the meat and add more chopped vegetables in pasta sauces, pizza
toppings, soups, stews, and other mixed dishes. Vegetables like
portabella mushrooms and eggplant are thick and satisfying. Use
soy-based cheese instead of dairy-based cheese for added anti-oxidants.
4.
Substituting for eggs and dairy in recipes can be tricky, so experiment
to find the right consistency and binding agents for each dish. For
example, try tofu, soymilk, soy cheese, and soy yogurt in recipes that
call for dairy products. Replace ricotta cheese in lasagna with crumbled
tofu. Buttermilk is a snap to make by mixing 1 cup of soy milk with 1
tablespoon of vinegar. Use soymilk when making puddings and mashed
potatoes.
5. Fruit smoothies make outstanding breakfasts or
lunches, especially on hot days. Skip the dairy base and enjoy a thick,
creamy fruit smoothie made with soft tofu, soymilk, or fruit juice.
Seek
out vegetarian recipes on the internet. There are countless sites with
creative recipes to wean you off meat. You'll be healthier and slimmer
if you can eat a few meals a week without meat, dairy, and eggs.

Monday, May 28, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study to identify self-identities among mainstream and natural foods shoppers and the relationship of these self-identities to soyconsumption and BMI by Schryver T, Smith C, Wall M., posted in US National Library of Medicine National Institutes of Health, researchers found that Asians and those who shopped at natural food grocery stores consumed more soy foods
and had lower BMIs than other ethnicities or those who shopped at
mainstream grocery stores. Five overarching self-identities were found:
vegetarian, mainstream, nouveau gourmet, pleasure, and bargain.
Vegetarian and nouveau gourmet self-identities consumed significantly
greater amounts of soy foods and had significantly lower BMIs, whereas mainstream self-identities consumed significantly less soy foods and had significantly higher BMIs.

Sunday, May 27, 2012

Smoothies can be a quick and simple part of your meals for your
weight loss program. Preparing special meals to include the foods that
are allowed on your weight loss plan can often be a drag and seem like
too much trouble. When meals are not easy to fix, it could be a tempting
time to grab the wrong foods.
Here are a few weight loss smoothie
recipes to give you variety, and have the added benefit of being
extremely fast to prepare your smoothie meal.Banana Smoothie:
8 ounces of non-fat milk or soy milk
2 Tablespoons Herbalife Vanilla Formula 1 Soy Protein Smoothie Mix
½ of a banana
4 to 6 ice cubes (optional)
Blend in a blenderMocha Smoothie:
8 ounces non-fat milk or soy milk
2 Tablespoons Herbalife Vanilla Formula 1 Soy Protein Smoothie Mix
½ teaspoon Decaffeinated Instant Coffee
4 - 6 ice cubes (optional)
Stir or blend in blenderBlack Forest Smoothie
8 ounces non-fat milk or soy milk
2 Tablespoons Herbalife Chocolate Formula 1 Soy Protein Smoothie Mix
½ Teaspoon Black Walnut Extract
½ Banana (optional)
4-6 ice cubes (optional)
Stir or blend in blender
If
you have a blender, drink mixer, or small hand held mini mixer, it will
save you time in your shake preparation. If not you can simply chop
the fruit ingredients to very fine pieces to include in your smoothies.
You
can enjoy these smoothies as they are fast and convenient for a meal on
the run as well as healthy for you. These smoothies make it easier to
stay on your weight loss program because they are a fast way to stay on a
healthy eating plan.

Your weight loss can be made easier with soy protein smoothie mix
by Herbalife that you can buy at Smoothie Mix
[http://www.weightlossproduct.com/soy-protein-whey-protein.php] And you
can find a variety of Smoothie Recipes at Smoothie Recipes
[http://www.weightlossproduct.com/smoothie-recipes.php] for a simple
solution to replace one or two meals a day. Once you know you love the
Herbalife products, you can save 25% or more with the Herbalife Discount
[http://www.weightlossproduct.com/herbal-discount.php]

Saturday, May 26, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the research to investigates the cultural influence on beliefs about and attitudes towards soy foods (French from France vs. Vietnamese from Vietnam) by Tu VP, Husson F, Sutan A, Ha DT, Valentin D., posted in US National Library of Medicine National Institutes of Health, researchers found that French participants differ mainly from Vietnamese participants in questions associated to taste and price of soy foods. Both groups reported positive attitudes towards health benefits of soy foods. With a change in cultural environment, French participants showed a notable change in attitudes related to taste and price of soy foods and in soyconsumption habit whereas almost no change was observed in Vietnamese participants.

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study of "Inhibition of murine bladder tumorigenesis by soyisoflavones via alterations in the cell cycle, apoptosis, and angiogenesis" by Zhou JR, Mukherjee P, Gugger ET, Tanaka T, Blackburn GL, Clinton SK., posted in US National Library of Medicine National Institutes of Health, researchers found that soyisoflavones
can inhibit bladder tumor growth through a combination of direct
effects on tumor cells and indirect effects on the tumor neovasculature.
Soy products warrant further investigation in bladder cancer prevention and treatment programs or as antiangiogenic agents.

Friday, May 25, 2012

Pressing tofu is a very simple way to make any tofu dish taste
better and improve the texture. Although not all tofu recipes specify to
use pressed tofu, it can be applied to any recipe. Some people buy tofu
presses which are in the shape of a box and specifically designed to
press tofu. However, there is no particular advantage to this as the
same results can be seen with some paper towel and a heavy object.
The
main advantage of pressing tofu is that it enhances the flavor. The
liquid that tofu is packaged in is not as tasty as the marinate or the
flavor of the dish you are cooking. Therefore, by removing this
tasteless liquid, the tofu can absorb more of the flavors you are
cooking with. For this very reason, many restaurants press a majority of
their tofu dishes.
When cooking tofu, some people complain about
the smell of the liquid that it is packaged in and is therefore a 'turn
off' to cooking and eating tofu. If this is the case with you, pressing
tofu will remove this liquid and although you will still be able to
smell it, you will have peace of mind in knowing that you are not eating
this smelly liquid.
If you have not pressed tofu before you
should definitely give it a go. If you have ever wondered why you are
unable to cook tofu like restaurants do then pressing the tofu is
probably the reason. However, keep in mind that pressing tofu is mainly
for marinating or dishes with a high quantity of liquid.

Visit The Vegetarian Blog
for more information on a vegetarian diet and lifestyle. Also, you may
be interested in knowing how to press tofu
[http://www.thevegetarianblog.com/2009/05/how-to-press-tofu/].

Thursday, May 24, 2012

Vegetarians have long reported the benefits of tofu food - a soy
product that is often used as a meat alternative in a variety of dishes.
But the benefits of tofu food have reached beyond the vegetarian
community as more and more health-conscious eaters have turned their
attention to this versatile product. Tofu food lends itself to a variety
of delicious uses and, as such, continues to be a staple in many
household kitchens.
Made from soybean curd that is pressed into
blocks, tofu food has a variety of uses depending on its different
moisture content. Derived directly from soy milk, soft tofu contains the
highest moisture content of all varieties of tofu. Its texture is
likened to custard and as such it lends itself to a multitude of dessert
recipes. Firm tofu contains less moisture than its soft counterpart and
because it can hold its shape better is often used as a staple in most
tofu food recipes. Dried tofu is extremely low in moisture likening it
to cooked meat. Most cooks use this tofu food crumbled, sliced, or
formed into noodles. Tofu food also has the ability to be frozen - or
made into a puree - so that it can be used anytime throughout the week
in whatever capacity it is needed.
But the versatility of tofu
food ultimately lies in its flavor - or lack thereof. Tofu actually has
very little of its own natural flavor. Instead, it absorbs the flavor
from the other ingredients in the dish. Served in soups, as a filling or
stuffing, raw, stewed, fried, or grilled, tofu food can be used in a
multitude of cuisines.
But most importantly, the health benefits
of tofu food are difficult to ignore. Low in calories and high in
protein, tofu contains no cholesterol and in some cases has been shown
to reduce the risk of heart disease. It's no wonder that more and more
people have begun to include tofu food as a part of their healthy
lifestyle.

Wednesday, May 23, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study to assess "Daidzein and genistein glucuronides in vitro are weakly estrogenic
and activate human natural killer cells at nutritionally relevant
concentrations" by Zhang Y, Song TT, Cunnick JE, Murphy PA, Hendrich S., posted in US National Library of Medicine National Institutes of Health, researchers found that The glucuronides only inhibited NK cytotoxicity at 50 micromol/L. Isoflavones,
and especially the isoflavone glucuronides, enhanced activation of NK
cells by interleukin-2 (IL-2), additively. At physiological
concentrations, DG and GG were weakly estrogenic, and they activated
human NK cells in nutritionally relevant concentrations in vitro,
probably at a site different from IL-2 action.

Tuesday, May 22, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the investigation of "Oxidative metabolism and genotoxic potential of major isoflavone phytoestrogens" by Kulling SE, Lehmann L, Metzler M., posted in US National Library of Medicine National Institutes of Health, researchers found genistein but not daidzein exhibits clastogenic activity in cultured
mammalian cells, the role of oxidative metabolism for the genotoxicity
of isoflavones is of particular interest.

Monday, May 21, 2012

Today I'd like to introduce you to two popular vegetarian dishes
in my house, oft-requested favorites even though none of us are
officially vegetarians.
Instead, we chose to incorporate some
vegetarian meals into our diets purely because of the health and
environmental benefits of not eating so much meat. At least, my wife
decided - if it was up to me, we'd have steak everyday. Still, the
benefits of eating vegetarian are obvious, but there's a heavy social
stigma still attached to anything labeled 'vegetarian' and I'd like to
dispel that today by showing you vegetarian food can actually be just as
delicious as meat, too!
Firstly, let me say I won't be using
Quorn or Tofu as a meat substitute, because it isn't a meat substitute
and never will be. Anyone who tells you they "honestly can't tell the
difference" probably shouldn't be trusted. Instead, learn to appreciate
Tofu in it's naturally form, not reconstituted and flavored to look like
meat. It took me until I was 25 to learn that Tofu actually tastes nice
just as it is, thanks to a devout meat-eating upbringing and
vegetarianism ridiculed at the dinner table.
So what are we going to make?Tofu BBQ Skewers:
I
like this recipe because nothing can really taste bad once it's been
BBQed and got a little sauce on it. It's easy to prepare, all fresh
ingredients, and oh so healthy. Oh, and the kids will eat it too!Ingredients:
- 1 pack of Tofu (may be labeled "hydrated soy" - how delicious sounding!)
- 1 punnet of button mushrooms
- 1 red and 1 yellow pepper
- Some garlic
- Olive oil
- BBQ Skewers
If
you're having trouble finding real Tofu and not the imitation meat
stuff, try the local Asian supermarket. They sell little packs that are
the perfect size for 2 people. It comes in white squares, about an inch
deep, and usually swimming in it's own juices. Lovely...
Prep is
simple for this one, just chop it all up and stick it onto a skewer.
Crush the garlic into the olive oil, then drizzle and coat the skewers
all around (not too much). Salt and pepper to taste.Parsnip and Parmesan Bruschetta:
An Italian snack favorite, this one is also super easy.Ingredients:
- 1 mini ciabatta or panini roll, cut into 12 smaller sli
- 1 garlic clove
- 50g butter
- 3 large parsnips, cored and cut into 1cm cubed.
- 2 tbsp olive oil
- A handful of rocket leaves
- 50g parmesan cheese (or a vegaternative if you prefer)Preparation:
Heat a griddle pan and toast the bread for about 2 minutes until golden and marked. Rub a clove of garlic over each piece.
Heat
some butter in a large frying pan then fry the parsnips over a medium
heat for about 20 minutes until they are softened. Add a little if you
need. Remove and mash to a puree in a mixer. Should be served at a room
temperature, so leave it to cool down if needed (or warm up if you
already prepared it).
Spread the parsnip on the toast, and garnish
with some rocket leaves and parmesan. Voila! A deliciously easy canapee
for your party!
You can find more easy ones like this at Vegetarian Recipes.

Sunday, May 20, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study of "Regulation of the immune response by soybean isoflavones" by Masilamani M, Wei J, Sampson HA.", , posted in US National Library of Medicine National Institutes of Health, researchers found that Soybeans are rich in immuno-modulatory isoflavones such as genistein, daidzein, and glycitein. These isoflavones
are well-known antioxidants, chemopreventive and anti-inflammatory
agents. Several epidemiological studies suggest that consumption of
traditional soy food containing isoflavones is associated with reduced prevalence of chronic health disorders. Isoflavones
are considered to be phytoestrogens because of their ability to bind to
estrogen receptors. The literature is extensive on the chemistry,
bio-availability, and bio-activity of isoflavones. However, their effects on immune response are yet to be fully understood, but are beginning to be appreciated.

Saturday, May 19, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the evaluation of "Oxidative in vitro metabolism of the soy phytoestrogens daidzein and genistein" by
Kulling SE, Honig DM, Simat TJ, Metzler M., posted in US National Library of Medicine National Institutes of Health, researchers found that Daidzein was converted to nine metabolites, comprising four
monohydroxylated, four dihydroxylated, and one trihydroxylated
metabolite. Genistein was metabolized to four monohydroxylated and two
dihydroxylated products. With both isoflavones
the additional hydroxy groups are exclusively introduced into the ortho
positions of existing phenolic hydroxy groups. The major metabolites of
daidzein were identified as 6,7,4'-trihydroxyisoflavone,
6,7,3',4'-tetrahydroxyisoflavone, 7,8, 4'-trihydroxyisoflavone, and
5,6,7,4'-tetrahydroxyisoflavone. The main microsomal metabolites of
genistein were 5,6,7, 4'-tetrahydroxyisoflavone and
5,7,8,4'-tetrahydroxyisoflavone. Furthermore, the GC/MS and HPLC/API-ES
MS analysis support the conclusion that one monohydroxylated metabolite
of daidzein and genistein is hydroxylated at the aliphatic position C-2
of the C-ring. The UV-vis, GC/MS, and HPLC/MS data of all detected
metabolites as well as the derived chemical structure of the metabolites
are presented. Most metabolites are reported in this paper for the
first time. On the basis of these findings it is suggested that
hydroxylation reactions may also play an important role in the in vivo
metabolism of the soyisoflavones daidzein and genistein.

Friday, May 18, 2012

I came up with this recipe mainly for two reasons. First, the
salmonella scare regarding peanut butter. This recipe uses soy-nut
butter which emulates the taste of peanut butter. Second, there is a
substantial amount of the population that have peanut allergies. That
being said, this recipe should have more curb appeal.
A little bit
about soy; it contains a significant amount of essential amino acids
and therefore a good source of protein. Soybeans are used as a main
ingredient in many processed foods, and also used to replace dairy. So,
if you think that you don't consume soy on any given level you may want
to think again.
If you're wondering if this can be cooked under a
broiler, it can, just set your broiler to high and keep the skewers 3-4
inches away. That being said, this dish can be enjoyed all year long.
Give this recipe a try, it's versatile and provides a peanut butter
flavor without the drawbacks of consuming peanut butter.
Difficulty (Scale from 1-10): 5
Serves: 6 (appetizer servings)
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutesIngredients
1 pound boneless pork - cut into 2 inch pieces
1 large orange bell pepper - cut into 2 inch pieces
1 large Vidalia onion - quartered & separated
1/3 cup of water
3 tablespoons of creamy soy-nut butter
2 tablespoons of finely chopped pineapple
1 jalapeño pepper - seeded & deveined - finely chopped
2 cloves of garlic - minced
1/2 teaspoon of reduced sodium soy saucePreparation
Thread pork, bell pepper, and onion alternating on skewers.
Preheat grill or broiler.
Meanwhile, in a small sauce pan, combine water, soy-nut butter,
chopped pineapple, jalapeño pepper, garlic, and soy sauce. Heat until
melted and nearly smooth, whisking constantly, then set aside.
Once skewers are cooked, serve with soy-nut butter sauce.
Enjoy your shish kebab!

Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com
Pete cooks many different foods from several geographical areas; his
specialty is Italian food which is also featured on the TV show. Be sure
to check out other recipes on the show's website.

Thursday, May 17, 2012

In the study to evaluate "the Effects of isoflavones on the skin of postmenopausal women: a pilot study" byAccorsi-Neto A, Haidar M, Simões R, Simões M, Soares-Jr J, Baracat E., posted in US National Library of Medicine National Institutes of Health, researchers found that the use of a concentrated, isoflavone-rich soy
extract during six consecutive months caused significant increases in
epithelial thickness, the number of elastic and collagen fibers, as well
as the blood vessels.

Wednesday, May 16, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In a study to evaluate A double-blind, placebo-controlled trial conducted to clinically evaluate the effect of soy isoflavone aglycone on the aged skin
of middle-aged women. Twenty-six women volunteers in their late 30s and
early 40s were randomly assigned to receive either a test food (13
women, the test food group) or a placebo food (13 women, the control
group) by Izumi T, Saito M, Obata A, Arii M, Yamaguchi H, Matsuyama A., posted in US National Library of Medicine National Institutes of Health, researchers found that although there was no significant difference between the test food group and the control group regarding effects on skin
microrelief at lateral angle of the eyes, a significant intragroup
improvement was observed at week 8 in the test food group (p<0.05).
As for the test food safety, none of the subjects presented adverse
symptoms during the study period or discontinued the intake of the test
food. These data indicate that the oral intake of 40 mg soy isoflavone aglycones per day improves the aged skin of middle-aged women.

Tuesday, May 15, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study of "Phytoestrogens: food or drug?" by Bacciottini L, Falchetti A, Pampaloni B, Bartolini E, Carossino AM, Brandi ML. posted in US National Library of Medicine National Institutes of Health, researchers found that the phytoestrogens are bioactive molecules present as nutritional
constituents of widely consumed vegetables. Their name derives from the
fact that they are able to bind to estrogen receptors and to induce an
estrogenic/antiestrogenic response in target tissues. Natural estrogens
are involved in a multiplicity of programmed events in target tissues as
uterus, breast, pituitary gland and hormone responsive tumors.
Phytoestrogens are present in many human foodstuffs including fruits
(plum, pear, apple grape berries, …), vegetables (beans, sprouts,
cabbage, spinach, soybeans, grains, hops, garlic, onion,…), wine, tea,
and they have been identified in a number of botanical dietary
supplements. They include a wide variety of structurally different
compounds such as isoflavones, mainly found in soy, lignans found in grains, stilbenes found in the skin
of grapes. Other less investigated compounds include flavones, flavans,
isoflavanes and coumestans. The estrogenic or antiestrogenic activity
of any chemicals depends on the ability of the compound to interact with
the ERs (ERα , ERβ ).This article reported the knowledge about the
activity of phytoestrogens from a pharmacological point of view for
their estrogenicity or antiestrogenicity.

Monday, May 14, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study to investigate 'In vitro and in vivo evaluation of topical delivery and potential dermal use of soyisoflavones genistein and daidzein" by Huang ZR, Hung CF, Lin YK, Fang JY., posted in US National Library of Medicine National Institutes of Health, researchers found that no or only negligible stratum corneum disruption and skin erythema by topical application of soyisoflavones. It was concluded that topical delivery may serve as a potent route for soyisoflavones against photoaging and photodamage.

Sunday, May 13, 2012

If you are new to the world of tofu and have only had it when
served at a restaurant, possibly in a soup or as part of a side dish
then you have most likely only eaten the firm tofu variety.
Firm
tofu is most common type of tofu sold in the western world, though
certain regions (of Asia in particular) prefer other varieties. Firm
tofu is one of the 3 natural varieties of tofu available (the others
being soft, or silken tofu and dry tofu) and varies greatly in how it's
produced. As a matter of fact, in this particular case the word "Firm"
can be a bit of a misnomer as there is a wide range of firmness when it
comes to this variety of tofu. Generally speaking, all firm tofu will be
significantly firmer in consistency than butter or even a thick custard
making it perfect for picking up with chopsticks or even stabbed with a
fork.
Despite being firm, it's actually far from being dry. There
is a high amount of moisture that remains inside of the tofu making it a
bit like a sponge. You can see this in action by gentry pressing on
your firm tofu and watching it compress and bounce back to its original
shape after you depress. Its resilient nature makes it easy to serve
with a variety of foods (including hot liquids) without risk of being
damaged.
There are some extreme examples of very firm or even
"hard" tofu available on the market as well. Perhaps the best example of
this is a made in Japan called and called "stone tofu." As opposed to
being made with traditional soy milk, this variety is made from a
concentrate and is compressed during production to virtually eliminate
excess moisture.
Most tofu recipes call for the firm variety due
to its versatility and resilience. It can just as easily be served
chopped and mixed into a salad as it can be served plan and on the side
with a meaty dipping sauce. You can even find some great recipe's
enabling you to try it as a main dish!
Due to the varied nature of
production and fluctuations in "firmness" the nutritional content
between specific types of firm tofu can vary, however it's generally low
in calories and fat. Here's a look at some sample nutritional
information Nutritional Breakdown (Firm Tofu) Serving Size = 1/2 Cup
Calories = 88 Fat = 5g Protein 10.3g Its not to difficult to find firm
tofu in supermarkets and there are a variety of wonderful recipes
available online. Try it today!

For tofu recipes and more information on the fascinating world of tofu including, please visit the authors website at http://www.AllAboutTofu.com

Saturday, May 12, 2012

Preparation time: 30 minutes
Total cooking time: 35 minutes
Serves 4-6
Ingredients:
750 g (1 1/2lb) chicken fillets
3 teaspoons cornflour
1/3 cup (80ml/2 3/4 fl oz.) soy sauce
oil, for deep-frying
100 g (3 1/2 oz.) dried rice vermicelli
1 clove garlic, crushed
2 teaspoons grated ginger
1 carrot, sliced
2 sticks celery, thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
100 g (3 1/2 oz.) snow peas, trimmed
6 spring onions, sliced
1/4 cup (60ml/2 fl oz.) chicken stock
Directions:
1. Cut
all the chicken into 2cm cubes. Mix the cornflour with half of the soy
sauce; then add all the chicken, cover it and refrigerate it until it is
ready to use.
2. Heat some oil in a large pan. Break the
vermicelli into kind of small pieces. Drop a noodle into some oil: when
it puffs, the oil is hot enough. Then add the noodles in small amounts
and cook them until they puff. Drain them on paper towels and set them
aside.
3. Heat 1 tablespoon of the oil in a wok, add all the
chicken and stir-fry it in small batches over kind of high heat for 4 - 5
minutes, or until it is well cooked. Remove all the chicken from the
wok and set it aside.
4. Heat 1 tablespoon of the oil in the wok and cook the garlic and the ginger for
about 30 seconds. Add the vegetables and cook them, tossing them well, for about 2-3 minutes.
5.
Add all the chicken, stock and remaining soy sauce and stir it until
boiled and. Transfer to plates and arrange all the noodles around the
outside of all the plates.
Nutrition Value:
Protein 30 g;
Fat 9 g;
Carbohydrate 20 g;
Dietary Fibre 2 g;
Cholesterol 85mg;
Energy 1150kJ (275cal)

Friday, May 11, 2012

If you ask someone on the street what they think tofu tastes like
you can expect a wild variety of answers. This is because by itself,
tofu is fairly tasteless. The magic of tofu however is that it has the
uncanny ability to absorb flavors from the foods around it acting like a
sponge and making great meals even more enjoyable.
The very
nature of this highly absorptive food makes the term "Flavored Tofu"
confusing. Most people would say that tofu is automatically flavored
based on what its mixed with and assume that's all that Flavored Tofu
is... but alas, there's much more to it than this.
While its true
that tofu does a very good job at absorbing flavors, true flavored tofu
is made differently. Tofu is made with soy milk and during the curdling
phase flavors can be mixed into the milk resulting in a true flavor
infusion. Gone are the days of needing to mix tofu with your favorite
flavors, now you can build those flavors right in!
There have been
some wild attempts at flavored varieties over the year but most
commonly fruits or fruit juices are combined with the soy milk to create
flavored tofu. Infusions can be found for just about every fruit on
there, however the most common fruit infusions are mango, orange and
coconut. Don't be surprised to even see holiday flavors popping up over
the next several years! Peppermint tofu for Christmas anyone?
Flavored
tofu is generally served cold and created with a soft texture similar
to that of silken tofu. This results in some delicious fruit flavored
spreads that can be used in a number of recipes or simply spread onto
your favorite crackers or vegetables. While tofu recipes rarely, if
ever, call for flavored tofu you are generally free to substitute your
favorite flavor freely anytime a silken tofu is called for in your
favorite tofu recipe.
In addition to fruit infused tofu, egg is
another common additive. The addition of egg results in a very unique
flavor with added health benefits such as increased protein. While fruit
infused tofu is most common and most people love the sweetness it
brings, egg tofu remains very popular in some parts of the world.
Flavored
tofu is increasing in popularity and its starting to pop up in average
supermarkets across the country. Next time your shopping, see if you can
find a flavor you'd like and rediscover tofu for the first time!

For tofu recipes and more information on the fascinating world of tofu including, please visit the authors website at http://AllAboutTofu.com

Thursday, May 10, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study of "Effect of soy drink replacement in a weight reducing diet on anthropometric values and blood pressure among overweight and obese female youths" by Azadbakht L, Nurbakhsh S., posted in US National Library of Medicine National Institutes of Health, researchers found that Soy drink
replacement could reduce both systolic and diastolic blood pressure
among overweight and obese female youths. However, this replacement had
no significant results on weight and waist circumference.

Tuesday, May 8, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study of "Preliminary study: soy milk as effective as skim milk in promoting weight loss" by Lukaszuk JM, Luebbers P, Gordon BA., posted in US National Library of Medicine National Institutes of Health, researchers found that there were no anthropometric differences between soy and skim milk groups at baseline. Subjects followed an energy-restricted diet; both groups experienced reductions in kilogram weight
(4.27+/-2.05 vs 3.76+/-2.25; P=0.668), body fat percent (1.30+/-1.37 vs
1.87+/-1.45; P=0.464), and abdominal circumference (11.28+/-5.23 vs
8.66+/-2.51; P=0.259) while attenuating losses of fat-free mass
(1.12+/-1.29 vs 0.43+/-1.12; P=0.299) during the 8-week study. There
were no significant differences in weight, fat percent, abdominal circumference, and fat-free mass between groups. To optimize the weight loss effects of calcium, one can consume 720 mL of either soy milk or skim milk daily.

Monday, May 7, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the evaluation of "Soy formula for prevention of allergy and food intolerance in infants" by Osborn DA, Sinn J., posted in US National Library of Medicine National Institutes of Health, researchers found that all enrolling infants at high risk of allergy on the basis of a family
history of allergy in a first degree relative. All studies compared use
of a soy to a
cow's milk formula. Two studies also included a group fed a formula
containing hydrolysed protein. No eligible study enrolled infants fed
human milk. No study examined the effect of early, short term soy
formula feeding. Three studies were of good methodology and did not
have unbalanced allergy-preventing co-interventions in the treatment
groups. Comparing soy
to cow's milk formula, one study with unclear allocation concealment
and 19.5% losses to follow up reported a reduction in cumulative
incidence of childhood allergy, asthma and allergic rhinitis. No other
study reported a significant benefit for any allergy or food
intolerance. Analysis found no significant difference in allergy
cumulative incidence in infancy (one study: RR 1.02, 95% CI 0.69, 1.49)
or childhood (3 studies: typical RR 0.73, 95% CI 0.37, 1.44) and no
significant difference in cumulative incidence or period prevalence of
any specific allergy or food intolerance in infancy or childhood.
Analysis of studies comparing soy
to a hydrolysed formula found a significant increase in infant (one
study: RR 1.67, 95% CI 1.03, 2.69) and childhood allergy cumulative
incidence (one study: RR 1.55, 95% CI 1.02, 2.35), infant eczema
cumulative incidence (2 studies: typical RR 2.34, 95% CI 1.51, 3.62) and
childhood food allergy period prevalence (one study: RR 1.81, 95% CI
1.09, 3.02) and concluded that Feeding with a soy
formula should not be recommended for the prevention of allergy or food
intolerance in infants at high risk of allergy or food intolerance.

Sunday, May 6, 2012

How to cook tofu properly? Tofu is very friendly food to cook with. You can even eat it raw.
But
what does it taste like? Usually not very nice. It has mild taste and
strange texture. It tastes a little like wet socks. Not that I've tried
wet socks. So the taste itself is not that compelling. But why do people
love it so much, what is the secret of cooking tofu right?
The
main and key tip for cooking tofu is to drain it well. Remove existing
water out of it. You can do this many ways, from squeezing it, pressing
it, using a tofu press (device that is dedicated to pressing tofu ) or
you can cut it and dry fry it on small heat in non sticky pan without
oil. I prefer pressing tofu with some weight and paper towels. Take your
time and drain it well. Do not skip this process. Maybe it looks silly
and not important but this is crucial step of preparing tofu. The more
water you are able to get out of it the better taste it will have in the
end. Please take your time and do it right and thorough. You will be
impressed with the difference it makes.
Why is it so important?
Tofu is normally packed in container with water. One of great tofu
properties is that it acts like a sponge and absorbs other liquid it is
combined with and that means it will also absorb other flavours. May it
be from marinade, cooking sauce, seasoning or other ingredients you cook
it with.
But if tofu is already full with water there is no free
space for new flavours to get in. Even if you marinate it for several
hours or even overnight the end result will not be as good as if you
dried it well in the first place. When you dry it well it can absorb
more flavours in one hour of marinating then compared to overnight
marination of non-dried tofu.
Whenever you decide to cook tofu, dry it first. Even if you are preparing raw tofu smoothie it will taste better.
What
is next step? Now that tofu is dry prepare marinade of your choice.
Whatever you like. Tofu is now ready to absorb other flavours and it is
going to taste wonderful. Guaranteed. When preparing marinade you can
use whatever you like except tofu marinade does not combine well with
oil. Use ginger, garlic, tamari, chilly, and/or any other ingredient.

Now that you know how too cook tofu
it is time to try it out. Go ahead and try it yourself it is very easy.
Check out also other nutrition facts and health benefits of tofu or
simple tofu recipes.

Saturday, May 5, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study of "Effect of dietary soyintake on breast cancer risk according to menopause and hormone receptor status" by Cho YA, Kim J, Park KS, Lim SY, Shin A, Sung MK, Ro J., posted in US National Library of Medicine National Institutes of Health, researchers found that The estimated mean intakes of total soy
and isoflavones from this study population were 76.5 g per day and 15.0
mg per day, respectively. Using a multivariate logistic regression
model, we found a significant inverse association between soyintake
and breast cancer risk, with a dose-response relationship (odds ratios
(OR) (95% confidence interval (CI)) for the highest vs the lowest intake
quartile: 0.36 (0.20-0.64)). When the data were stratified by
menopausal status, the protective effect was observed only among
postmenopausal women (OR (95% CI) for the highest vs the lowest intake quartile: 0.08 (0.03-0.22)). The association between soy and breast cancer risk did not differ according to estrogen receptor (ER)/progesterone receptor (PR) status, but the estimated intake of soy isoflavones showed an inverse association only among postmenopausal women with ER+/PR+ tumors.

Friday, May 4, 2012

There are many Chinese vegetarian recipes. This one became even
more popular after Gong Li's movie Raise the Red Lantern. In the movie,
Gong Li plays a 19 years old girl that's force into marrying a much
older wealthy man. The man already has 3 wives, so Gong Li is wife
number 4. At the dinner table for the first time, she doesn't see
anything that she can eat because she is a vegetarian. She tells the
servant I do not eat meat, can you make me some spinach tofu. Being the
newest and most favorite wife, the servant obeys her request and made
the dish just for her. Here's the recipe for spinach tofu Chinese style.
It's takes about 15 minutes from start to finish.
This is a fast recipe, so prepare all ingredients before beginning.
1 pound of fresh spinach, wash and dry the spinach thoroughly. Remove any tough stems.
1/2 pound of firm tofu cut in 1/2 inch cubes
2 tablespoons of peanut oil
1 tablespoon of rice wine
1 clove of minced garlic
1/2 teaspoon of salt
This
dish is best done with a wok. Place wok over medium high heat. When you
see it beginning to smoke, add the peanut oil and minced garlic in.
Stir for a little while, then add spinach and salt and continue stirring
for about 1 minute, until the spinach is wilted.
Then gently add
in the tofu and sprinkle with rice wine. Cook for about 1 more minute so
the tofu can be heated thoroughly. Serve right away. This Chinese
vegetarian recipe is enough for 6.

Thursday, May 3, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the investigation of "Soy isoflavones consumption and risk of breast cancer incidence or recurrence: a meta-analysis of prospective studies" by Dong JY, Qin LQ., posted in US National Library of Medicine National Institutes of Health, researchers found that Soy isoflavones consumption was inversely associated with risk of breast cancer incidence (RR = 0.89, 95% CI: 0.79-0.99). However, the protective effect of soy
was only observed among studies conducted in Asian populations (RR =
0.76, 95% CI: 0.65-0.86) but not in Western populations (RR = 0.97, 95%
CI: 0.87-1.06). Soy isoflavones intake was also inversely associated with risk of breast cancer
recurrence (RR = 0.84, 95% CI: 0.70-0.99). Stratified analyses
suggested that menopausal status may be an important effect modifier in
these associations. We failed to identify a dose-response relationship
between total isoflavones intake and risk of breast cancer incidence. Our study suggests soy isoflavones intake is associated with a significant reduced risk of breast cancer
incidence in Asian populations, but not in Western populations. Further
studies are warranted to confirm the finding of an inverse association
of soy consumption with risk of breast cancer recurrence.

Wednesday, May 2, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the investigation of "Factors to consider in the association between soy isoflavone intake and breast cancerrisk" by Nagata C., posted in US National Library of Medicine National Institutes of Health, researchers found that soyintake was inversely associated with breast cancerrisk in Asian but not Western populations, which indicates that protection against breast cancer may require that women consume levels of soy typical in Asian diets. In addition to the amount of soy
isoflavones consumed, the form and food source of isoflavones, timing
of isoflavone exposure, estrogen receptor status of tumors, and
equol-producer status and hormonal profile of individuals may modify the
association between soy isoflavone intake and the risk of breast cancer.
These factors might explain the heterogeneity of results from studies.
This present report contrasts background data from Japanese and Western
women to identify the potential modifying of these factors.

Tuesday, May 1, 2012

Posted by Chantel M. Contributed by US National
Library of Medicine National Institutes of Health

In the study of "Effects of isoflavones on breast density in pre- and post-menopausal women: a systematic review and meta-analysis of randomized controlled trials" by Hooper L, Madhavan G, Tice JA, Leinster SJ, Cassidy A., posted in US National Library of Medicine National Institutes of Health, researchers found that

Isoflavone intake does not alter breast density in post-menopausal women, but may cause a small increase in breast
density in premenopausal women. Larger, long-term trials are required
to determine if these small effects are clinically relevant.

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